Ricotta Pine Nut Muffins with Dried Tomatoes

After all the sweet pastries, it was time for some savory baked goods again! These muffins are a super juicy herb explosion. The ricotta makes the muffins light and moist, and polenta adds a subtle corn-like flavor. The muffins stay fresh in the fridge for up to 5 days and are perfect for taking with you.

Recipe for Ricotta Pine Nut Muffins with Sun-Dried Tomatoes

Ingredients

Dough

• 60g cornmeal
• 1 tsp cream of tartar baking powder
• 40g (light) butter
• 2 eggs
• 100g ricotta
• 40g pine nuts
• 1 tsp grainy mustard
• 1 pack frozen Herbs de Provence
• Salt, pepper, sweet paprika

• 60g cherry tomatoes, halved
• 80g sun-dried tomatoes, diced

Preparation

1. Mix the ingredients for the dough and carefully fold in the tomatoes.
2. Divide the dough into 8 muffin cups.
3. Bake for 25-30 minutes at 200°C (cover with aluminum foil halfway through baking).
4. The toothpick test can easily determine if the muffins are done.

Our Tip

The muffins stay juicy and fresh in the fridge for several days & are perfect for lunch meal prep.

The GreatVita team wishes you a lot of fun trying it out.